me and him baking : gluten and dairy free oat biscuits

So it seems as soon as mid week hits the baking bug hits us, and Theo once again requests that we don our aprons and make something nice to eat. One of these days it's not actually going to be a cake or biscuits, but until that day arrives I have to think (and quickly!) about how we can make a treat that is a little bit better for us, can be made gluten and dairy free and doesn't contain too much sugar! Not an easy feat at all!

I usually do a little searching online and then perhaps adapt a recipe slightly, exchanging ingredients and seeing what we have to hand in the cupboards. So this week we went for some oat biscuits. Theo still thinks he's getting a tasty treat and I know that it is sliiightly better for us (obvs not better than not eating biscuits at all, but where's the fun in that?!)


150g Gluten Free plain flour

1tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
2 tbsp unsalted butter/ vegan margarine / coconut oil
50g caster sugar
55g soft brown sugar
1 large egg
1 large banana, mashed
1/2 tsp vanilla extract
180g gluten free rolled oats
50g dairy free chocolate chips


- Preheat your oven to 175 degrees C and line a baking tray with greaseproof paper and grease lightly

- In a large bowl or mixer, cream the butter and sugars together

- Then add the egg, banana and vanilla and mix until fluffy and light (I asked Theo to break up the banana, and what I got was two halves...)

- Add the flour, baking powder, bicarb and salt to the mixture, giving it a quick stir then add the oats

- Mix well until combined and then gently fold in the chocolate chips

- Dollop small lumps onto the baking tray (about 1-2 tablespoons) and press down slightly to ensure even cooking

- Bake for 10-13 minutes, until they become golden brown and should be soft and chewy

- Leave to cool on a wire rack or enjoy warm!

ta daa!